Chaichoompu, E.; Ruengphayak, S.; Wattanavanitchakorn, S.; Wansuksri, R.; Yonkoksung, U.; Suklaew, P.O.; Chotineeranat, S.; Raungrusmee, S.; Vanavichit, A.; Toojinda, T.;
et al. Development of Whole-Grain Rice Lines Exhibiting Low and Intermediate Glycemic Index with Decreased Amylose Content. Foods 2024, 13, 3627.
https://doi.org/10.3390/foods13223627
AMA Style
Chaichoompu E, Ruengphayak S, Wattanavanitchakorn S, Wansuksri R, Yonkoksung U, Suklaew PO, Chotineeranat S, Raungrusmee S, Vanavichit A, Toojinda T,
et al. Development of Whole-Grain Rice Lines Exhibiting Low and Intermediate Glycemic Index with Decreased Amylose Content. Foods. 2024; 13(22):3627.
https://doi.org/10.3390/foods13223627
Chicago/Turabian Style
Chaichoompu, Ekawat, Siriphat Ruengphayak, Siriluck Wattanavanitchakorn, Rungtiwa Wansuksri, Usa Yonkoksung, Phim On Suklaew, Sunee Chotineeranat, Sujitta Raungrusmee, Apichart Vanavichit, Theerayut Toojinda,
and et al. 2024. "Development of Whole-Grain Rice Lines Exhibiting Low and Intermediate Glycemic Index with Decreased Amylose Content" Foods 13, no. 22: 3627.
https://doi.org/10.3390/foods13223627
APA Style
Chaichoompu, E., Ruengphayak, S., Wattanavanitchakorn, S., Wansuksri, R., Yonkoksung, U., Suklaew, P. O., Chotineeranat, S., Raungrusmee, S., Vanavichit, A., Toojinda, T., & Kamolsukyeunyong, W.
(2024). Development of Whole-Grain Rice Lines Exhibiting Low and Intermediate Glycemic Index with Decreased Amylose Content. Foods, 13(22), 3627.
https://doi.org/10.3390/foods13223627
